Thai Teriyaki Chicken Recipe

Chicken thighs: Boneless and skinless, these provide a tender and juicy base for the dish.

Soy sauce: A salty and savory liquid made from fermented soybeans, essential for the marinade.

Honey: Adds sweetness and helps to create a sticky glaze for the chicken.

Rice vinegar: A mild vinegar that adds a slight tanginess to balance the sweetness.

Garlic: Minced to release its pungent and aromatic flavors.

Ginger: Grated to add a fresh, spicy note to the marinade.

Sesame oil: A strong, nutty oil that enhances the overall flavor of the dish.

Cornstarch: Mixed with water to thicken the sauce.

Green onions: Sliced for a fresh, mild onion flavor and garnish.

Sesame seeds: Toasted to add a crunchy texture and nutty flavor as a garnish.

When marinating the chicken thighs, ensure they are evenly coated by turning them occasionally. This allows the soy sauce, honey, and rice vinegar mixture to penetrate the meat more effectively, resulting in a more flavorful dish. Additionally, when cooking the chicken, avoid overcrowding the skillet to ensure even browning and proper cooking.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a slightly different texture but will still absorb the flavors well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor profile.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, making it a good alternative.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a comparable tangy flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch; use about ¼ teaspoon for each clove of garlic.

• grated ginger - Substitute with ground ginger: Ground ginger can be used as a substitute; use about ¼ teaspoon for each tablespoon of fresh ginger.

• sesame oil - Substitute with olive oil: Olive oil can be used, though it will lack the nutty flavor of sesame oil.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and can be used in the same proportion as cornstarch.

• sliced green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds can provide a similar crunchy texture and nutty flavor.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• Transfer the cooled chicken to an airtight container. If you have multiple pieces, consider layering them with parchment paper to prevent sticking.

• Store the container in the refrigerator if you plan to consume the Thai Teriyaki Chicken within 3-4 days.

• For longer storage, place the chicken in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date to keep track of its freshness. The chicken can be frozen for up to 2-3 months.

• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen.

• Reheat the chicken in a skillet over medium heat until warmed through, adding a splash of water or chicken broth to maintain moisture.

• Alternatively, you can reheat the chicken in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals until hot.

• Garnish with fresh green onions and toasted sesame seeds before serving to refresh the flavors and presentation.

• Preheat your oven to 350°F (175°C). Place the Thai Teriyaki Chicken in an oven-safe dish, cover with aluminum foil to retain moisture, and heat for about 15-20 minutes until thoroughly warmed.
• For a quicker method, use a microwave. Place the chicken on a microwave-safe plate, cover with a microwave-safe lid or another plate to prevent drying out, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.
• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a splash of water or chicken broth to the skillet to create steam and prevent sticking. Place the chicken in the skillet, cover with a lid, and heat for 5-7 minutes, turning occasionally until warmed through.
• For an air fryer, preheat to 350°F (175°C). Place the chicken in the basket, ensuring pieces are not overlapping. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
• If you have a sous-vide machine, set it to 140°F (60°C). Place the chicken in a vacuum-sealed bag and immerse it in the water bath for about 30 minutes. This method ensures the chicken stays juicy and tender.

• Mixing bowl: A large bowl used to combine and marinate the ingredients.

• Whisk: Used to mix the soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil together.

• Skillet: A flat-bottomed pan used to cook the chicken thighs.

• Tongs: Handy for flipping the chicken thighs while cooking.

• Measuring cups: Used to measure out the soy sauce, honey, and rice vinegar.

• Measuring spoons: Used to measure out the sesame oil, cornstarch, and water.

• Garlic press: Useful for mincing the garlic cloves.

• Grater: Used to grate the ginger.

• Knife: Essential for slicing the green onions.

• Cutting board: A surface to chop and prepare the ingredients.

• Small bowl: Used to mix the cornstarch and water.

• Spatula: Useful for stirring the sauce and coating the chicken.

• Serving platter: To present the finished dish with garnishes.

Marinate in advance: Prepare the marinade the night before and let the chicken soak overnight for deeper flavor and less prep time.

Use pre-minced garlic and ginger: Save time by using store-bought pre-minced garlic and ginger instead of mincing them yourself.

Cook in batches: If your skillet is small, cook the chicken thighs in batches to ensure even cooking and avoid overcrowding.

Thicken sauce quickly: Mix the cornstarch and water ahead of time so it's ready to pour into the skillet when needed.

Garnish efficiently: Pre-slice the green onions and toast the sesame seeds while the chicken is cooking to save time on final touches.